Journal of Food Processing & Technology

Morteza Khomeiri

Publications

• Research Article
  Isolation and Identification of Yeasts and Lactic Acid Bacteria from Local Traditional Fermented Camel Milk, Chal
  Author(s): Baratali Zarei Yam, Morteza Khomeiri, Alireza Sadeghi Mahounak and Seid Mahdi JafariBaratali Zarei Yam, Morteza Khomeiri, Alireza Sadeghi Mahounak and Seid Mahdi Jafari
  
  The yeasts and lactic acid bacteria in samples of the Iranian traditional fermented camel milk, Chal were identified on the basis of physiological and morphological properties. Yeast species were identified including Pichia. anamala, Pichia. jadinii, Debaryomyces. hansenii, Pichia. guilliermondii, Kluyvermyces. marxianus, Candida. fermentati, Pichia. ciferrii, Torulospora. delbrueckii, Candida. versatilis, Kluyvermyces. lactis, Candida. kefir, Saccharomyces. pastorianus, Saccharomyces. serevisiae, Candida. friedrichii, Kluyvermyces. polysporus, Rhodotorula. musilaginosa, Candida. lipolytica and Candida. lusitaniae. All of them could assimilate the glucose and liquefacted the gelatin, but could not production starch, tolerated 1% acetic acid, growth in the presence of Nacl 16% (except Debaryomyces. hansenii), anassimilateed the nitrat (except Rhodotorula. musilaginosa). Within the yeas.. View More»
  DOI: 10.4172/2157-7110.1000460

  Abstract PDF